Gratinated Onion Soup

Ingredients

• 1 kg Yellow onions (Sliced)
• 100 g Butter
• 1 cucchiaio Flour
• Brandy or white wine (For deglazing; choose brandy or white wine)
• 200 g Gruyère (To be distributed under and over the bread)
• Herbs
• 1 Baguette (Sliced)
• Oil (A drizzle of oil before baking)
• Salt (To taste)
• Pepper (To taste)
• Hot water or vegetable or chicken broth (As needed; choose hot water, vegetable broth, or chicken broth)
• Sage (One leaf, as suggested in the video, for fragrance)

Steps

1. 1

   Slice the onions.

2. 2

   Melt the butter in a pan and cook the onions until golden and softened.

3. 3

   Add the flour to the browned onions and stir to distribute it.

4. 4

   Deglaze with brandy (brandy is used in the video) or white wine. Let the liquid reduce; the time is not specified.

5. 5

   Add the sage or herbs, then pour in hot water or vegetable or chicken broth.

6. 6

   Cook for approximately 10–15 minutes, or until the liquid has reduced slightly. The video also mentions cooking for approximately 30 minutes, but the description indicates 10–15 minutes.

7. 7

   Meanwhile, slice the baguette.

8. 8

   Transfer the onions to a baking dish or an ovenproof pot; alternatively, divide them among four individual cocottes.

9. 9

   Scatter some of the Gruyère over the onions, arrange the bread slices on top, and add the remaining cheese over the bread.

10. 10

    Finish with a drizzle of oil and bake at 180 °C until the cheese is melted and gratinated.

Notes

The description suggests hot water or vegetable or chicken broth without specifying the quantity; the video mentions cooking the onions for approximately 30 minutes, while the text indicates 10–15 minutes. The baking time is not specified.

Nutrition per serving

• soup
• first course
• vegetarian
• bread
• cheese
• oven
• gratinated
• French cuisine